Cardamom 

Cardamom, a member of the ginger family (Zingiberaceae), is a spice characterized by its trigonal pod husks and small black seeds, giving it a unique appearance. It is native to subtropical Asia and features as an important ingredient in Indian cuisine. Today, cardamom is also produced in Malaysia, Guatemala, and Tanzania and is sold in shelled whole seeds, whole pods, or powdered form. It is a popular ingredient in masala chai and garam masala since it blends well with clove and cinnamon and plays an invaluable role in Indian kitchens. Cardamom finds its way into various culinary traditions, including Moroccan seven-spice blends, Lebanese baharat, Thai curry pastes, and even Turkish coffee.

Two Main Types of Cardamom

Both green cardamom and black cardamom represent the main varieties of this spice, known for their rich flavors and aromatic qualities. These varieties rank among the most prized spices by weight, trailing only saffron and vanilla in terms of costliness.

1. Green cardamom pods, also known as true cardamom (Elettaria cardamomum), are renowned for their unique flavor profile, which blends refreshing herbal warmth with hints of mint, eucalyptus, and pepper. It is sweeter than cumin and more citrusy than fennel.
2. Although not as immediately pungent as green cardamom pods, black cardamom pods offer a flavor profile that closely resembles their green counterparts, incorporating subtle notes of smoke and bark.